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Recipes
Cheddar, Ham and Egg Casserole
By VegasBartender
Delicious, comfort food for an easy brunch on Sunday
- Cooking spray
- 6 ounces thinly-sliced deli ham, torn into quarters
- 4 whole-wheat English muffins, split, toasted and halved
- 1/2 cup sundried tomatoes not in oil (about 14), sliced
- 4 scallions, trimmed and cut into 2-inch pieces
- 2/3 cup shredded extra-sharp Cheddar, divided
- 4 large eggs
- 3 large egg whites
- 3 cups reduced-fat milk (2 percent)
- 1 tablespoon Dijon mustard
- Kosher salt and freshly ground black pepper
Spinach Salmon Bundles Recipe
By VegasBartender
Unroll crescent dough and separate into four rectangles; seal perforations
- 2 tubes (8 ounces each) refrigerated crescent rolls
- 4 salmon fillets (6 ounces each)
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/3 cup garlic-herb spreadable cheese
- 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
Chicken Enchilada Casserole
By VegasBartender
This Tex-Mex chicken enchilada casserole is a delicious dinner option when you're craving Southwestern-style comfor...
- Cooking spray
- 4 bone-in chicken thighs, skinned
- 1/3 cup chopped fresh cilantro, divided
- 1 cup frozen corn kernels, thawed
- 1/3 cup (3 ounces) 1/3-less-fat cream cheese, softened
- 1/2 teaspoon ground red pepper
- 1/2 teaspoon ground cumin
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 cups chopped onion, divided
- 6 garlic cloves, minced and divided
- 1 cup fat-free, lower-sodium chicken broth
- 2/3 cup salsa verde
- 1/4 cup water
- 2 tablespoons chopped pickled jalapeño pepper
- 9 (6-inch) corn tortillas
- 1/4 cup (1 ounce) shredded sharp cheddar cheese
Garlic-Lime Chicken Recipe
By VegasBartender
Deliciously marinated with Southwest seasonings, these chicken breasts go well with Mexican rice
- 1/3 cup olive oil
- 1/4 cup lime juice
- 2 tablespoons tequila (optional)
- 1 teaspoon McCormick® Cilantro Leaves
- 1 teaspoon McCormick® Garlic Powder
- 1/4 teaspoon McCormick® Cumin, Ground
- 1/4 teaspoon McCormick® Red Pepper, Ground
- 1/4 teaspoon Lawry's® Seasoned Salt
- 1 1/2 pounds boneless skinless chicken breast halves
Deep Fried Breaded Mushrooms
By VegasBartender
This is a great snack that I like to make with my mushrooms
- deep frying oil, canola or vegetable oil
- white button mushrooms, as many as you would like
- 1 cup japanese panko
- 1 -2 egg, beaten with fork depending on amount of mushrooms
- 1 teaspoon garlic powder or 2 -3 minced garlic cloves
- 1 teaspoon chili powder
Chili Rellano - DDD
By VegasBartender
Grill Anaheim Chili’s until slightly blackened When done let them sweat, them remove skins Cut small pocket to re
- Anaheim Chili’s
- Chopped Onion
- Monterey Jack Cheese
- oil
- Egg’s (separated)
- Flour
Baked Prosciutto and Egg Cups
By VegasBartender
Coat 6 cups of muffin tin with cooking spray; fit each with a prosciutto slice
- Cooking spray
- 6 thin slices prosciutto
- 2 ounces fresh mozzarella cheese, torn into small pieces
- 3 large basil leaves, torn
- 6 eggs
- Freshly ground pepper
Roasted Garlic & Tomato Spread
By VegasBartender
Serve warm or chilled with pita chips, crackers or breads Serving Size: 2 Tbsp Calories: 89 Fat: 7g (4g saturated f
- 2 whole garlic bulbs
- 3 tsp olive oil, divided
- 3 plum tomatoes, quartered
- 1 cartoon (8 oz) spreadable chive and onion cream cheese
- 1/4 tsp Italian seasoning
- 1/4 tsp salt
- Crackers or snack breads
Piña Colada Cheesecake Bars
By VegasBartender
Elisa Bosley, Cooking Light MARCH 2007
- Crust:
- 1 cup graham cracker crumbs
- 2 tablespoons coconut flour or all-purpose flour
- 2 tablespoons turbinado sugar
- 1/2 teaspoon ground ginger
- 2 tablespoons butter, melted
- 1 tablespoon canola oil
- 1 tablespoon water
- Cooking spray
- Filling:
- 1 cup 2% low-fat cottage cheese
- 1/2 cup sugar
- 1/4 cup (2 ounces) block-style fat-free cream cheese, softened
- 1 1/2 tablespoons grated lemon rind
- 1 tablespoon fresh lemon juice
- 1 tablespoon pineapple juice
- 1/2 teaspoon vanilla extract
- Dash of salt
- 3/4 cup egg substitute
- Remaining ingredients:
- 1 cup chopped fresh pineapple
- 1/4 cup unsweetened shredded coconut, toasted
Chipotle Black Bean Dip with Corn Chips
By VegasBartender
Calories: 142 (22% from fat) Fat: 3
- 6 (6") corn tortillas
- Cooking spray
- 1/8 teaspoon salt
- 1 teaspoon olive oil
- 1 cup chopped onion
- 1 teaspoon cumin seeds
- 1 garlic clove, minced
- 1/4 teaspoon dried oregano
- 1 (15 oz) can black beans, undrained
- 1/4 cup (about 1 oz) shredded part-skim mozzarella cheese
- 2 tablespoons crumbled quieso fresco
- 1/3 cup canned no-salt-added diced tomatoes, undrained
- 1 chipotle chile, canned in adobo sauce
- 2 tablespoons chopped fresh cilantro